Level 1

Certificate in Culinary Arts & Patisserie

Join our 6-month Level 1 Certificate in Culinary Arts & Patisserie program. This course is your gateway to mastering essential culinary skills, from knife techniques and culinary calculations to the art of patisserie. Explore the fundamentals of French culinary terms, kitchen organization, and cooking methods that will set the foundation for your culinary journey.

Exquisite Craftsmanship

Our team of skilled professionals ensures that every project is completed to the highest standards.

Innovative Culinary Techniques

We incorporate the latest culinary trends and techniques, empowering you to bring creativity and innovation to your kitchen practices.

Pricing

  • Tuition Fee: Php 205,000
  • Reservation Fee: Php 5,000
    (Non-refundable but deductible if the student pursues the program)
  • Registration Fee: Php 30,000
  • Remaining Balance:
    • Php 28,000 every 15th of the month (1st to 5th month payments)
    • Php 30,000 every 15th of the month (6th month payment)

    Inclusion of the Tuition Fee:

    • Textbooks “The Professional Cooking” / Handouts
    • Chef’s Uniform consists of (2 chef’s jackets, 2 pants, 1 toque, 2 aprons, and 1 pair of kitchen clogs)
    • Set of knives
    • School ID
    • All ingredients
      Exclusive: Externship Expenses

    Level One: Certificate in Culinary Arts & Patisserie

    Duration: 6 months

    Introduction to Culinary Profession

    Professional chef (personal hygiene, uniform, responsibilities)

    Professional knife, parts and uses

    Kitchen equipment, utensils and their uses

    Culinary calculations

    Hygiene, Sanitation, Food Safety and Kitchen Housekeeping

    Mise en place of work environment, Responsibilities, Commitment to service (kitchen organization)

    The kitchen brigade system

    Product Knowledge, Butchery and Fabrications

    Identification of butcher meats, poultry, fish and shellfish, knife skills, processions, techniques and portioning.

    Mise en Place and Cooking: (Hot Kitchen)

    Basic stocks

    Basic soups

    Thickening agents and their rules

    French and other international mother sauces, variations and uses

    Butter, compound butters and beurre blanc

    Marinades, dry spice powder mix (seasonings), pastes and preparations

    Cooking methods of butcher meats, poultry, fish, and shellfish (dry heat, moist heat, and combinations)

    Introduction to offal (kidney, liver, sweetbreads, intestines, giblets)

    Cooking eggs

    French Culinary Terms and Definitions

    Patisserie, baking (theory) fundamentals and terminologies (level 1)

    Fundamentals and terminologies

    Basic preparations of doughs, creams, batter

    Custards

    Meringues

    Syrups and boiled sugars

    Petit fours

    Food and Beverages Services

    Communication

    On-the-Job Training

    300 hours

    German Language

    Level 1